I’ve always wanted to post a pork sinigang recipe but my ingredients are perpetually incomplete. It’s the weather that’s driving me crazy like kangkong (river spinach) isn’t available during winter or that I couldn’t find a single decent gabi (taro) during the summer days. Either I missed out buying the green chili or I am just plain unlucky. So I decided to post what I have and present few pics all at the same time…
Sinigang na baboy is a sour soup and I grew up loving tamarind as the main souring agent. Love it with bony parts or even slabs of pork fat. These, of course, must be simmered for quite a while to be tender and nice.
The vegetables that I normally include in the broth are sitaw (string beans), kangkong, radish, okra, aubergine, mustard greens and gabi. I don’t necessarily put everything all together but there are few combinations that I really like. I also love gabi as it gives a thick and creamy texture. I like crisp sitaw and kangkong. I like crushed tomatoes in it. I like okra but too bad i can’t find them here. One more thing, I like it real sour but not astringent. Hindi yung basta naasiman lang.
Here is the recipe for the 1st photo shown above. 2nd photo shown is sinigang without gabi, aubergine and green chili pepper but with sitaw. 3rd photo is buto-buto (bony parts) with sitaw and kangkong. Notice the color of the soup when it has no tomatoes as shown in the last photo.
1/2 kilo pork, cut into bite sizes
1 big piece of aubergine, cut ala-pakbet
1 small radish, sliced thinly
1 onion, cut into quarters
3 tomatoes, sliced
3 medium sized gabi, cut into bite pieces
1 green chili pepper
1 lemon (my substitute for tamarind)
patis (fish sauce)
Add the pork to a pot of boiling water (about 5-6 cups of rice washing water) and scoop out the scum when it floats. Simmer for about 10 minutes then throw in the onions, tomatoes and gabi, bring to boil and season with patis and half of the lemon juice. Cook until the meat is tender and the gabi is mushy. (Add more water if necessary.) Add the aubergine, radish and green chili and simmer until the aubergine is cooked. Just before turning off the heat, stir in the remaining lemon juice. Serve hot with patis or bagoong (shrimp paste) on the sides.
If you have kangkong, add it on the last minute, cover and turn off the heat. Let stand for few minutes and serve right away.
Below is sinigang with mustard greens long beans.